WHEN SERVING FRIED FOOD
DRAIN CAREFULLY. Always drain everything that has been fried in deep fat on kitchen paper, and serve on a lace paper on a very hot dir.h. Fried parsley is used for garnishing fried fish or meat dishes. Cut lemon is a good garnish or accompaniment as tho acid of the lemon eounteraets the richness of the frying fat or oil. If sauces are handed they should be piquant. Sweet dishes, such ns beignets and fritters, must also bo served on d’oylcys on very hot dishes, and should bo sprinkled with sugar, either plain or mixed with powdered cinnamon or nutmeg, or flavoured vanilla, orange, or lemon. Jam'i wine, orange, or a fruit sauce makes a good accompaniment.
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Bibliographic details
Manawatu Times, Volume LIV, Issue 6810, 14 January 1929, Page 11
Word Count
121WHEN SERVING FRIED FOOD Manawatu Times, Volume LIV, Issue 6810, 14 January 1929, Page 11
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